Chinese Food
Multigrain bread
(160235 views)
I'm tired of eating rice and stir fry every day. There are a lot of grains in my family. Wheat flour, corn flour, all kinds of bread flour, cake flour, as well as dazzling glutinous rice flour, sticky rice flour, buckwheat flour, etc. I use the Xinliang multi grain bread flour with five grains of miscellaneous grains. You can see corn grains, peas, pistachios, etc. with the naked eye. So it can be used as a general high gluten flour. Because of the water absorption of this multi grain bread flour, the water content reaches 70% of the flour content. I put 140 grams of cold water in 200 grams of flour. The amount of sugar and butter is much less than that of sweet bread and toast. The amount of salt is slightly higher. This bread is just like a baguette. Its recipe, making and baking methods are quite different. Before entering the oven, the surface of the bread is not brushed with egg liquid, so the whole bread looks simple. It is very consistent with the French style country bread mentioned in the original recipe. This bread is low in oil and sugar
Cooking ingredients
Cooking Steps
Step1:Materials are ready; there is heating in the north in winter. So refrigerators for water should be used to refrigerate cold water of 4 degrees. If there is no heating in the south in winter, the water temperature should be controlled below 35 degree
Step2:Put all the materials into the kneading bucket. I use the chefs machine of Changdi. First, use the scraper to mix all the ingredients evenly. Use the first gear slow speed to shape the dough and then add the butter
Step3:First, knead the butter into the dough with slow speed gear 1, then change to medium speed gear 3 to make the dough more moist; because the flour is full of grains and there are many nuts, dried fruits and grains, so the dough can be moistened by gently stretching out the elastic film. Poke a hole. The edge of the hole has small serrations. This state is applicable
Step4:Put the dough in a deep basin. Put the mask in a warm and humid place for basic fermentation. I put it in the fermentation tank. The temperature is 30 degrees. The humidity is 65. The time is temporarily 120 minutes. It depends on the dough state
Step5:The dough is twice the original size. Dip a little flour in your fingers and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful
Step6:Pour the dough on the chopping board. Sprinkle a little high gluten flour or gluten flour on the chopping board. Pat the dough gently to exhaust. Weigh it and divide it into 2 equal parts. Knead them respectively. Cover the plastic film and relax for about 20 minutes
Step7:Gently press the dough with your fingers. If it doesn't rebound, it will be loose in place. Flatten the dough and roll it into a fat oval shape with a rolling pin. The length is about 24cm
Step8:Roll up from the bottom, not loose or tight. There is no gap between the dough sheets; stretch the dough sheet at the end, and pinch the tail and the main body of the dough sheet
Step9:Roll once in the flour
Step10:Put the two rolls in order. Put them in the oven with the seal facing down. Put them in the warm and humid place for secondary fermentation. I put them in the fermentation oven. The temperature is 33 degrees. The humidity is 65 degrees. I can also put them in the oven. Use the fermentation stage. If there is no fermentation stage in the oven, preheat 50 degrees in advance and turn off the power. Put a bowl of hot water in the oven. Create a temperature and humid environment artificially
Step11:When the bread is twice as big as the original, use the cutter to make three cuts on the top of the bread; at this time, the oven begins to preheat 200 degrees
Step12:Put the bread into the middle layer of the preheated oven. Heat it up and down at 200 degrees for 20 minutes
Step13:Put it into a bag after it is put out of the oven and cooled on the air rack. Slice it for food.
Cooking tips:1. There is no ready-made multi grain bread flour. It can be mixed with high gluten flour, whole wheat flour in the proportion of 4-1. It can be converted into 160 grams of high gluten flour and 40 grams of coarse grain flour; 2. The amount of sugar and butter in this recipe is relatively small. The speed of dough film production is slower than that of sweet bread. Because of the multi grain coarse grain, the taste is relatively heavy, so the dough can not reach the expansion stage; 3. Baked The temperature and time can be adjusted according to the use of the oven; 4. The baked bread can be dried and stored in a bag. It can be sliced and eaten directly. It can also be spread with a variety of favorite sauces. The flavor is good. There are skills in making delicious dishes.
